Melt margarine in a small nonstick skillet over medium-high heat.
Add shallots; cook 20 minutes or until golden, stirring occasionally.
Remove from heat, and set aside.
Wash beans; remove ends.
Place beans, chicken broth, and salt in a medium saucepan; bring mixture to a boil.
Cover, reduce heat, and simmer 12 to 14 minutes or until beans are tender.
Drain beans, and stir in shallots.
Transfer to a serving dish, and sprinkle with cheese.